Sourdough Wild Ale | Almanac Beer Co.

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Notes / Commercial Description:
Brewed with a mash of raw and malted barley, oats, rye, spelt and lemon, this beer was fermented in used wine barrels with a blend of Brettanomyces wild yeasts and Marla Bakery’s San Francisco sourdough yeast. The finished beer is dry-hopped with tropical Mosaic hops. This unfiltered ale is alive in the bottle: drink fresh for a bright, passionfruit aroma or age to develop the wild yeast funk.

Reviews by flayedandskinned:

Appearance: (4)
Pours a a hazy straw gold with a thick, creamy 2 fingers tall pure white head. The head retains a good while, leaving behind a healthy coating of sticky lacing behind as a it gradually descends.

Aroma: (4)
Wow, as soon as you raise the glass to your nose, you're absolutely blasted by fruity Mosaic hops; big, tropical notes of passion fruit, peach, green pear and grape fruit. Beneath these very aromatic Mosaic hops are notes of lemon rind as well as a unique, bread like yeastiness, that I can only assume is from the the addition of San Francisco sourdough yeast. Despite being fermented with Brettanomyces, there is a surprisingly low amount of barnyard funkiness and mustiness. As the beer warms, some cracker-like malt and a vinous barrel character becomes more and more apparent. Very unique smelling wild ale.

Taste: (3.75)
Much like in the aroma, your palate is greeted by a quick blast of tropical hops; notes of passion fruit, peach and grapefruit. Layered nicely underneath this initial burst of hop notes are some familiar, but young tones of Brettanomyces; wet hay, musty earth and light horse blankets. Before the bitter and dry finish, your palate is kissed by some spicy rye notes paired with bitter lemon peel. Long, lingering notes of dried lemon flesh, bitter grapefruit peel, light horse blankets and some subtle, under laying vanilla tones from the barrel.

Mouthfeel: (4.25)
Full and creamy bodied with firm, assertive carbonation. The addition of rye and rolled oats really give this beer a nice texture.

Overall: (4)
Almanac is really doing some interesting beers lately; Whether it is their bourbon barrel aged sour porter, or their Strawberry and Nectarine sour, they have really been exercising their creativity. I look at this beer as a 21st century, West Coast answer to the classic Orval; Instead of it being dry hopped with Styrian Goldings, it is dry hopped with the very in vogue Mosaic hops. If that wasn't enough, it is fermented with a blend of Brettanomyces and San Francisco Sourdough yeast and aged in wine barrels. This is a very unique beer that I am very much looking forward to aging and further developing in the bottle.

T- Starts off fruity, still thinking peaches and fainter passionfruit, but then it gets funky pretty quickly and even, yikes, a bit puke-like at the finish. Lemon zest comes on pretty strong and aggressively on the finish, but some sweet maltiness does a good job of offsetting it for the most part. To a certain extent, it reminds me of a Brett IPA minus the hops. That make sense? I think it tastes almost too yeasty at times, unfortunately. 3.5

M- It's got a juicy quality too it and is easily sipped. Very yeasty at the same time and the finish brings a zesty bite that is smoothened by some creamy malt. 3.75

The yeast on this could be toned down quite a bit, but otherwise there are some great flavors in here, particularly the passionfruit and peach. It's a beer with great potential that slightly disappoints.

Looks medium hazey straw colored beer with little or no head. Big bubbles cling to the bottom of the glass, not very active looking. Smell is apricot, plum, peach and lemon..sour level is medium. Taste is fruity, pluma nd peach, with hints of lemon rind, and sour-apple..expected more peach essence and aromatics..the barrell is not apparent here, sour fruit notes take over. Not a complex beer, simple. Sourdough yeast is coming through now after a few sips, nice bready flavor.is Mouthfeel is bery light, with signifigant carbonation.. Overall needed more depth of wine from the barrel and flavors. Pair with light cheeses, or thin crust pizza. Shrimp and scallops with a lemon flavor should go well here.